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Effect of Steam-Assisted Hybrid Cooking on Textural Quality Characteristics, Cooking Loss, and Free Moisture Content of Beef

机译：蒸汽辅助杂交烹饪烹饪对牛肉的质量特征，烹饪损失和自由水分含量的影响

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Hilal Isleroglu; Tansel Kemerli; Figen Kaymak-Ertekin;
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年度 2014
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1. Effect of Steam-Assisted Hybrid Cooking on Textural Quality Characteristics, Cooking Loss, and Free Moisture Content of Beef [J] . Hilal Isleroglu, Tansel Kemerli, Figen Kaymak-Ertekin International journal of food properties . 2015,第2期

机译：蒸汽辅助混合蒸煮对牛肉质地质量特性，蒸煮损失和游离水分的影响
2. Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties: Steam-assisted hybrid oven versus convection ovens [J] . Isleroglu H, Kemerli T, Ozdestan O, Poultry Science . 2014,第9期

机译：烤箱烹饪方法对杂环胺形成和鸡肉馅饼质量特性的影响：蒸汽辅助混合烤箱与对流烤箱
3. Cooking of meat: effect on texture, cooking loss and microbiological quality - a review [J] . Jezek Frantisek, Kamenik Josef, Macharackova Blanka, Acta Veterinaria Brno . 2019,第4期

机译：烹饪肉：对纹理，烹饪损失和微生物质量的影响 - 综述
4. THE EFFECT OF FREEZING AND END COOKING TEMPERATURE ON THE EATING QUALITY OF BEEF STEAKS [C] . C. JAMES, D. BRIGGS, S. J. JAMES IIR International Conference on the Cold Chain Sustainability . 2010

机译：冻结和结束烹饪温度对牛肉牛排吃质量的影响
5. TEXTURAL CHANGES IN GROUND BEEF PATTIES DURING COOKING. [D] . HOLDT, CANDACE SUE. 1986

机译：烹煮过程中地面牛肉饼的质地变化。
6. Effects of green tea contents on the quality and antioxidant properties of textured vegetable protein by extrusion-cooking [O] . Xuelian Ma, Gihyung Ryu 2019

机译：绿茶含量对挤压烹制的植物蛋白质地和抗氧化性能的影响
7. Cooking of meat: effect on texture, cooking loss and microbiological quality – a review [O] . František Ježek, Josef Kameník, Blanka Macharáčková, 2019

机译：烹饪肉：对纹理，烹饪损失和微生物质量的影响 - 综述
8. Effect of Cooking and Fat Level on the Oxygen Uptake of Freeze-Dried Cooked Ground Beef. [R] . Helmer, R. L., Tuomy, J. M. 1971

机译：烹调和脂肪水平对冻干熟地牛肉摄氧量的影响。

Effect of Steam-Assisted Hybrid Cooking on Textural Quality Characteristics, Cooking Loss, and Free Moisture Content of Beef

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